Uluslararası Doga Genclik ve Spor Kulubu Dernegı is established in Istanbul, the biggest city of Turkey. There are fifteen million people live in the city. This brings lots of opportunities to the young people in the area of culture, sport, education etc. but there are also problems of living in this kind of cities like being unemployed, having a little chance to show abilities and being forced to work in a job that people don’t receive many experiences and incomes.

In this concept our organization aims to raise awareness of young people on discovering the needs of the world of work, empower their social/entrepreneur skills, study on the importance of sustainable development and widen their ideas about being active European citizen. We bring young people together and organize/attend workshops, events, congresses, conferences etc. in order to reach our aims.

Building up a career is a stressful period. We are trying to lead young people to get into their career pathway by making correct choices. One of the biggest problems in our country is not having the right job. Engineers are working as accountant; teachers are working as housekeepers, security, taxi drivers and so on. Since we have this situation there is no attempt from youth to get into universities and other educational institutions to study a proper subject and be expert in it. Having idea of being unemployed in the future also make young people feel depresses. It affects their social life, relations with their family and friends. With our help we want to make them able to understand the needs of the world of work and get prepared from the very first step.

National evening recipe: 


When you think of baklava, does Turkey come to mind? Did you know that some of the world's finest baklava comes not from Greece or the Middle East, but from Turkey?

Most baklava fans are familiar with Greek-style baklava which often features honey as the main sweetening ingredient. Turkish baklava is sweetened with "şerbet" (share-BET'), a light syrup made from sugar, water and lemon juice. This makes Turkish baklava much lighter and crispier than most Greek or Middle Eastern-style varieties.

For The Syrup:
  • 4 cups water
  • 3 cups sugar
  • Juice of ½ lemon

For The Baklava:
  • 36 leaves fresh or frozen packaged phyllo dough (14 x 18 inch size)
  • ½ pound/300 grams unsalted butter, clarified
  • ½ pound/300 grams raw, hulled pistachio nuts, ground to a powder
  • 2 tbsp. sugar

Begin by making the syrup which you'll pour over the hot baklava later on. Combine the water , sugar and lemon juice in a small saucepan, bring the mixture to a boil and let it simmer slowly uncovered while you prepare the rest of the baklava. The next important step is preparing your clarified butter. Mix the ground pistachio nuts with 2 tablespoons of sugar. Brush the bottom of your baking pan with butter and sprinkle a few pinches of the ground pistachio nuts over the butter. Once you feel confident, take your first layer of phyllo and set it in place. Working quickly, brush the entire piece of phyllo with the butter. Repeat in the same manner with 18 leaves of phyllo. Once you've buttered the 18th layer, use all of the ground pistachio mixture to make an even layer going all the way to the edges of the pan. Place another layer of phyllo over the nuts and butter it. Repeat until you finish the last layer. If you have extra butter left, set it aside. Using a sharp knife or a pastry cutter, gently cut the baklava into even squares or diamond shapes. If you're using a round pan, you can cut it into large, narrow slivers, if you wish. Drizzle the leftover butter over the top. Place the pan in a preheated 200° C oven and set the timer for 45 minutes.When ready, remove the tray from the oven. While it's still piping hot, immediately pour the cold syrup evenly over the baklava. Let it bubble up then settle. Generously sprinkle more ground pistachios over the top. 

National evening: